You’re a Peach!

Happy long weekend to my Canadian friends and family! It’s been a loooooong time since I posted two blog posts in the same week, let alone a couple days from each other. I feel like I’m on a bit of a roll! ๐Ÿ˜‰

I actually have another recipe that I’m sure you’ll enjoy – Peach Pie!! โคย Turnsย out it’s now Matt’s new favourite. Itย actually pushed his beloved strawberry rhubarb pie aside to second place,ย and that says a lot!ย To be honest when I told him I hoped to bake a peach pie with all of the peaches we bought, he eagerly washed, peeled and sliced each one to give me a head start on making it! This pie is SO yummy! I even made the crust (yay me!), which always seems like such a process (ugh!). I was more partial to Tenderflake crust, but after asking around I discovered that a homemade pie shell isn’t actually all that hard. And all this recipe called for is 4 ingredients! You can handle 4 ingredients, right? ๐Ÿ˜‰ I’ll walk you through it. ๐Ÿ™‚

Streusel Topped Peach Pie

  • Time: 45 minutes
  • Difficulty: medium
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Peach pie

Ingredients

    Filling:
  • 1/4 c. sugar
  • 1 Tbsp. cornstarch
  • 1 1/2 lbs. (approx. 4 cups of Peaches – halved, pitted, cut into 1/2″ slices & cut in 1/2 crosswise
  • 1 Tbsp. lemon juice
  • Pie Shell:
  • 1 c. flour
  • 1/2 tsp. salt
  • 6 Tbsp. butter, cold
  • 4 Tbsp. water, ice cold
  • Streusel Topping:
  • 3/4 c. flour (all-purpose)
  • 1/2 c. brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/3 c. butter, cold

Directions

Filling:
1. Make filling by whisking sugar & cornstarch in a large bowl.
2. Add peaches & lemon juice; toss to combine. Set aside.

Crust:
1. Mix together flour and salt in medium sized bowl.
2. Cut in butter with pastry blender (or forks) until mixture is pebble sized crumbs.
3. Add water and blend until mixture pulls together.
4. Roll into ball and place on lightly floured surface.
5. Roll out dough to about 13โ€ณ circle.
6. Gently roll dough around rolling pin and unroll over pie pan.
7. Gently press into pan and turn edge under (I didn’t have time to makeย it pretty, but you can if you wish!)
8. Spoon peach filling into your pie crust.

Streusel Topping:
1. In medium bowl, mix 3/4 cup flour, the brown sugar and cinnamon.
2. Cut in butter, using pastry blender (or fork or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.
3. Sprinkle streusel topping evenly over pie filling.
4. Place pie onto a baking sheet (to prevent bubbling mess in oven), and bake at 375f for 35-45 minutes.
5. Pie will be done when filling is bubbling and crust is golden brown.
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Mmm – this pie is so good! Juicy peaches in a flaky crust…It’s the perfect thing to bring along to your next potluck or BBQ. Enjoy!

Try my keylime pie recipe!

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Do You Know the Muffin Man?ย 

Hello friends! Today I hope to change your life. Your breakfast life, that is! I mean, just look at these delicious blueberry almond coffee cake muffins ๐Ÿ˜€ .

Now, I love coffee cake. And coffee cake filled with fresh fruit is even better. Give me coffee cake in muffin form and JACKPOT! These muffins are perfect for brunch, with coffee, without, or as an on-the-go snack. Make a batch of these warm, comforting muffins for the weekend, for a gift to share and whoever is lucky enough to taste these, well, they’ll justย be begging you for more! ๐Ÿ˜‰

I like to bake on the weekend and enjoy the leftovers during the week. This recipe should only take you about 25 minutes to make, so I encourage you to try it. I think you’ll be pleasantly surprised how easy and delicious these are. These are the perfect thing to make after a picking up some blueberries from your local farmer’s market!

 

Blueberry Muffins recipe

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Key Lime

Happy first day of Summer friends and followers! June 20th and what a beautiful first day of Summer it was. The sun was shining and I was just craaaaving a key lime treat! Seems to me that tangy sweet lime accompanies warm, Summer days well and so I decided to whip upย somethin’ to embrace the change of seasons ๐Ÿ˜€ .

I love citrus flavours, but I’m admittedly not much of a pie person (cue the gasp!). But hubby loves ’em and I can dig a slice once in awhile. Now,ย I have never attempted to bake a lime pie before. But why not try? The recipe I found was super easy and I was able to successfully bake it while Levi was nappingย – which is definitely a plus. It took about 30 minutes, and it is SO addicting. You won’t be able to stop at just one slice โค .

Key Lime Pie

Confession time: So I did NOT use actual key limes. They are just waaay too small to be bothered with and too hard to find (gave up searching after 2 stores :P! ) So I used plain, ol’ limes and it really made no difference on the taste factor in my opinion.

Key Lime Recipe

So, if the mood strikes ya, try out this recipe! The crust is simple for being homemade, and I love the whipped topping. I’m sure if you were in a REAL hurry, you could just use a store bought pie crust and a can of whipping cream. The pie would still be delightful, no doubt! ๐Ÿ™‚

Enjoy the rest of your week!

 

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Buffalo Chicken Pasta Bake

Umm, there’s really no words to describe how GOOD this recipe is…I guess that’s if you like Buffalo Chicken! ๐Ÿ™‚ Which, both Matt and I do, so this recipe is a keeper!!!

I was REALLY craving Buffalo Chicken, and was looking for a recipe that would satisfy. I stuck to a recipe fairly closely, adding just a few ingredients of my own to make it my own. Feel free to use more or less of everything to personalize it and have it suit your tastes!


Buffalo Chicken Pasta Bake

Adapted from Homemade Delish

Ingredients:

1 16oz. box of Penne pasta, cooked and drained

2 Boneless, skinless chicken breasts, cubed

1 c. Button mushrooms, sliced

1/2 c. White onion, diced

1 c. Hot sauce (Frank’s)

3/4 c.- 1 c. Blue cheese dressing (ranch would be yummy, too!)

1/2 c. Shredded cheddar cheese

Buffalo Chicken Bake

Directions:

  1. Preheat oven to 350’f. and get out baking dish (I used a 9×13″ glass Pyrex).
  2. In a frying pan, add a little oil (whatever you use, I used 1 tsp. olive oil) and place chopped chicken inside. Season with whatever you choose! I used just a little sea salt and pepper and start frying.
  3. Add onions and mushrooms and sautรฉ along with chicken.
  4. Add hot sauce to mixture while continuing to cook chicken until it’s done the way you like.
  5. Put cooked pasta in the baking dish, and then add the chicken mixture and stir together.
  6. Pour blue cheese on top and maybe a few more squirts of hot sauce – for good measure! ๐Ÿ˜‰
  7. Sprinkle cheese on top and pop into the oven and bake for 20-25 mins.

It’s soo good! ๐Ÿ˜€ We enjoyed ours with a simple side salad. I kind of forgot to take a picture of the end result because we gobbled it up so quickly… ๐Ÿ˜‰ I hope you’ll try it sometime!!

Have a fantastic weekend everyone!

Lemons & Homemade Lemonade

Mmm…there’s nothing quite like a cool, refreshing glass of that sweet and tangy lemonade on a warm Summer day. If it’s homemade, I think it’s even BETTER. I love lemonade. Pink lemonade. Yellow lemonade. From the can (frozen) or from the carton, I’ll drink it any way it’s served. But for a real treat, I thought I’d try my hand at homemade lemonade and – wow! It was amazing.

When it comes to a refreshing Summer-time drink, you can’t beat that glass of old-fashioned, fresh-squeezed lemonade <3. It’s tart, delicious and super easy to make! Just 3 easy steps and 3 ingredients. Look below for details ๐Ÿ™‚ .

Lemonade

ย Homemade Lemonade:

Ingredients:

  • 1 c. sugar
  • 1 c. water
  • 5 lemons
  • 5 more cups of water

3 Easy Steps:

1. Simple syrup

2. Squeeze all the lemons

3. Mix it all together

Let’s start with the simple syrup:

This part always used to intimidate me a little. Just because I didn’t know what went into a “simple syrup”. But trust me, it couldn’t be more simple! It takes like, 2 minutes…

Directions:

1. Combine 1 c. sugar with 1 c. water in a small pot and stir over medium heat until sugar has completely dissolved.

That’s it! ๐Ÿ˜€

2. Remove pot from element and let cool.

3. Begin squeezing lemons (If you don’t have a handy dandyย lemon juicer – don’t fret! Read below)

Another method on how to juice a lemon:

1. Spear a lemon half with a fork.

2. Hold the lemon half in one hand and the fork in the other.

3. Squeeze the lemon in one hand while pumping the fork up and down with the other hand, as if it were the handle of a water pump.

4. Continue to squeeze until you’ve extracted all the lemon juice that you can!

Continue making lemonade:

1. Pour the lemon juice through a strainer, and mash the pulp around to get every last drop of that lemony goodness ๐Ÿ™‚ .

2. Pour your lemon juice into a pitcher and add those 5 cups of water.

3. Add as much or as little of that simple syrup as you like.

4. Pop it in the fridge to chill, or serve immediately over ice!

The nice thing about making your own is that you can sweeten it as much as you like. We have an infuser pitcher which has a column in the middle that allows you to add fruit. I can make infused water, or fruit juice fruitier, which is nice. So I fill it with lemon slices to make lemonade that much tangier ๐Ÿ˜‰ .You can always float extra lemon wedges/slices in whatever pitcher you have to give it that extra zing!

Iced tea pitcher

I was shocked and delighted at how easy it was to make your own. And what to do with those lemon rinds? Well, you could always wash them out, fill them with water and put them in muffin tins. Stick them in the freezer overnight and you have icy lemon cups to toss into a fruit punch or jug of ice water. Or not, but the option is there ๐Ÿ˜‰ .

Oh, and this week I’m 14 weeks!! Which according to Google searches means Baby K is the size of a lemon. Whad’ya know! ๐Ÿ˜€ Happy Thursday friends.

14 weeks

Jumbo Raspberry Chip Muffins

Let me just say this: there’s raspberries AND chocolate in these muffins, so I pretty much guarantee you’re going to love them!

I made these muffins for Matt to take with him to work (or that’s what he THINKS at least ๐Ÿ˜‰ ) but I was feeling pretty good (getting my energy back!) and really wanted to bake. Plus I’ve been digging fruit so I decided to roll with it. So he took a few…and I got to keep some to enjoy as well, of course!

Ingredients:

– 3 c. all-purpose flour (careful not to over measure)

– 4 tsp. baking powder

– 1/2 tsp. salt

– 1 tsp. cinnamon

– 2 lg. eggs (at room temp)

– 1/2 c. granulated sugar

– 1/4 c. brown sugar (I used light)

– 1 c. milk (at room temp)

– 1/2 c. coconut oil, melted (you CAN use canola/vegetable oil)

– 1 tsp. vanilla extract

– 2/3 c. white chocolate chips (dark or semi sweet would be delightful, too!)

– 1 & 1/4 c. fresh raspberries*

Raspberry & Chocolate Chips

Directions:

Preheat oven to 425′. Brush muffin tray with oil/spray with non-stick spray. Set aside.

In a large bowl, gently whisk together flour, baking powder, salt and cinnamon. Mix until all combined. Set aside.

In a medium bowl, whisk together eggs and both sugars until combined. Mix in milk, oil, and vanilla extract. Mixture will be a bit of a pale yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over mixing which would result in tough, dry muffins.* Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and lumpy. Fold in the chocolate chips, then very gently (to avoid them from leaking their colour), fold in the raspberries.

Spoon batter into prepared muffin tin, filling all the way to the top.* Sprinkle tops with extra sugar. Bake at 425′ for 5 minutes.* Keeping the muffins in the oven, reduce temperature to 375 and continue to bake for 14 minutes until tops are lightly golden. Insert a toothpick into the centre and it should come out clean. Allow to cool for 10 minutes. Muffins taste better the same day, but they will last for up to 5 days if stored at room temperature in an airtight container.

*Be sure to read below for details and rationale for baking temps, etc…*

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These muffins are so good!!! Super – moist and they come out extra tall if you fill the batter to the brim in your muffin tins. Baking them at a higher temp for the first 5 minutes (before lowering the oven temperature) lifts the muffin top up quickly and creates a tall crust.

They taste like your favourite bakery style muffins – you really should try them. Muffins from scratch are super easy, especially if you have a recipe to follow ;). These would be great with dark chocolate chips or semi as well. I actually wanted to use semi-sweet, however I didn’t have enough chipits left in the bag! Then I saw that I had a full bag of white chocolate chips and I actually did a bit of both (even though the recipe states “white chocolate”)! Be sure to use fresh raspberries as the frozen ones have too much juice – leakage.
Tart, sweet, and decadent all in one bite ๐Ÿ˜€ . Put away the cereal, don’t toast that bagel and you’ll thank me later! ๐Ÿ˜‰

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KFC Knockoff Coleslaw Recipe

Sorry it’s been awhile! Life has been busy, but at the same time, not exactly “blog-worthy”. However I wanted to share this recipe that I just made tonight!

I’ve been feeling so good lately, I really have no complaints, but been having random food aversions and cravings. I’m suddenly such a picky eater! I REALLY was in the mood for a refreshing side dish to go with some of the BBQ we’ve been having. The weather here has been quite hot and humid the last couple of days (almost feels as if we just skipped right past Spring!) so we’ve been enjoying chicken and burgers on the grill.

This coleslaw is a copycat Kentucky Fried Chicken recipe, and I have to say that it tasted pretty darn similar! I made a big serving, so we could refrigerate it and have it with a couple meals. I used my food processor on the cabbage, carrots and onion, and while it makes things faster it’s not necessary. I don’t think KFC has onion in their slaw, nor do they use red cabbage but I did. And some say adding Tarragon Vinegar instead of white vinegar would give it a more true KFC flavour, however I did not have any on hand, and this mama-to-be wanted coleslaw and she wanted it NOW!! ๐Ÿ˜€

Red Cabbage
  

KFC COPYCAT COLESLAW

Dressing Ingredients:

1/2 c. mayo

1/4 c. granulated sugar

1/4 c. buttermilk

2 1/2 Tbsp. lemon juice

1 1/2 Tbsp. white vinegar

1/2 tsp. salt

1/8 tsp. pepper

Salad Ingredients:

4 c. red cabbage, finely chopped (approx. 1/2 head)

1 lg. carrot, shredded

2 Tbsp. onion, minced

Instructions:

1. Combine dressing ingredients in a large bowl, and beat until smooth.

2. Add salad ingredients to the dressing and mix well.

3. Refrigerate for at least 2 hours before serving.

I hope you enjoy this side dish! It’s great for BBQ’s, potlucks and parties and you’re bound to get people raving about it! If you make this, be sure to let me know how it turns out! Keep me in the loop with any additions/alterations you may make! I’m always willing (maybe not so much lately, with this picky baby ๐Ÿ˜‰ ) to try new things and tweak my recipe.

**You might want to check out some of these salad recipes too**

Until next time,